Honeynut Squash With Honey Nut Cheerio Mousse

August 27, 2021

Honeynut Squash With Honey Nut Cheerio Mousse

Honey Nut Squash (per serving)
1 honey nut squash
1 tbsp butter, per squash
  1. Preheat oven to 350°F.
  2. Cut off the ends of the squash and remove the seeds from the core (save the seeds for later!)
  3. Wrap in aluminum foil with sage, rosemary, 1 tbsp of the reserve honey vinegar, salt, honey, and butter.
  4. Place in oven and cook for 15-20 minutes, or until cooked through but not falling apart.
  5. Remove from the oven (you probably could have guessed that and I didn’t need to type it, but here we are) and place in refrigerator to cool until ready to serve.
Honey Nut Cheerio Mousse
2 1/2 cups milk
1/4 cup cream
2 cups Honey Nut Cheerios
4 tbsp brown butter
3 egg yolks
1 tbsp honey
2 tbsp sugar
1 tsp salt
1/4 cup cooked honeynut squash
prepared ice bath
  1. Bring the milk, cream, and Cheerios to a boil, remove from heat, and allow to cool to room temperature.
  2. Strain the liquid through a sieve, being careful to press out the excess liquid from the Cheerios.
  3. Discard the Cheerios and incorporate the honey, sugar, salt, and squash. 
  4. Bring to a boil, before turning off the heat.
  5. Allow to stand for a 2-3 minutes to cool slightly before transferring to a blender.
  6. Puree thoroughly, and incorporate the egg yolks while hot.
  7. Put into a pot and heat once more until mixture thickens.
  8. Pass through a chinois immediately into a metal bowl and place into an ice bath. Stir to cool.
  9. Once completely cool, transfer into an Isi canister and allow to chill thoroughly. 
Honey and brown butter vinaigrette
2 tbsp brown butter, warm
1 tbsp honey
1 tbsp olive oil
salt to taste
  1. Whisk together the honey, salt, and vinegar until salt is dissolved.
  2. Whisk in the brown butter and olive oil until thoroughly mixed.
Squash seeds
reserved squash seeds
olive oil
  1. Toss the seeds with olive oil and salt and bake at 350°F until crisp.
  2. Place on a paper towel to dry.
Finishing and plating
sage blossoms
honey nut squash seeds
  1. In a pan, bring oil to high heat.
  2. Thoroughly sear honeynut squash on both sides.
  3. Remove from pan and pipe mousse (see above) into the cavity where the seeds were removed.
  4. Spoon the vinaigrette over the squash and garnish with small sage leaves, flowers, and the squash seeds.


Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade


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